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Does Cilantro Taste Like Crap, Or Is It Just Me?

I LOVE cilantro! In fact, I pretty much love everything listed as "terrible" in this thread: peppers, coriander, mint, mushrooms, tomato, pesto, rosemary, etc.

In fact, one time I ate two whole tomatoes, but that's another story. ;)


There's really only one group of food I don't like: Fish ...It just tastes so... ummm... fishy. :eek: :p
 
EricNau said:
I LOVE cilantro! In fact, I pretty much love everything listed as "terrible" in this thread: peppers, coriander, mint, mushrooms, tomato, pesto, rosemary, etc.
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i hear ya man! in fact, i bet these ingredients would be awesome topped on a brick-fired pizza. hmmm....
 
Eggs, tomatoes, mushrooms, aubergine... all lovely. Even coriander. And mint. And peppers. :confused:
 
A couple of things I can't stand:

Bananas: Even the smell makes me shudder. Which is weird, as I loved them when I was a kid.
Coconut: Raw, fresh coconut is great. Cooked coconut is vile and should be outlawed.
Cauliflower: Evil, evil stuff.

Edit: Thanks bartleby - aniseed is bad too.
 
cilantro is alright, but I prefer to cook with other spices.

if only I weren't stuck in a friggen dorm and had a kitchen...
 
Kernow said:
Bananas: Even the smell makes me shudder. Which is weird, as I loved them when I was a kid.
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That reminds me, when I was little, my dad made some bacon potato skins from scratch and I had the worst gastrointestinal episode ever. Now whenever I smell or taste the combo of potatos cheese and bacon together it make me queesy. But I'll definitely eat them seperately, bacon, cheese and potatos are are awesome, just not together.
 
bartelby said:
All food is good!! Except stuff that tastes of aniseed!
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But then you can't have Pasta with baked fennel, capers & Kalamata olives topped with shaved Reggiano, mmmmmmmmmmm.

Leareth said:
I also cannot stand cilantro!!!

As well: peanuts, fish oil, bell peppers and pork are on my I can't stand list.
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No peanut crusted Barramundi with Udon noodles and asian inspired corriander & Fetta pesto for you then.
 
The Mad Kiwi said:
But then you can't have Pasta with baked fennel, capers & Kalamata olives tops with Reggiano, mmmmmmmmmmm.
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I think I'll survive!
 
The Mad Kiwi said:
You may survive, but life won't be quite as good, oh well.
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I've tried eating fennel again fairly recently, I'm not one to give up on food easily. But I still don't like it, I don't hate it like I used to though so maybe in another 15 years when I try it again I'll like it.
 
bartelby said:
I've tried eating fennel again fairly recently, I'm not one to give up on food easily. But I still don't like it, I don't hate it like I used to though so maybe in another 15 years when I try it again I'll like it.
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But have you tried it baked for about 40 minutes, it really mellows out the taste, the only example I can think of is it changes flavour almost as much as garlic or onions.

Raw garlic is incredibly bitter but if you bake a whole head of it for 40 minutes then you can spoon it out and eat a whole head of it on a piece of toast.
 
The Mad Kiwi said:
But have you tried it baked for about 40 minutes, it really mellows out the taste, the only example I can think of is it changes flavour almost as much as garlic or onions.

Raw garlic is incredibly bitter but if you bake a whole head of it for 40 minutes then you can spoon it out and eat a whole head of it on a piece of toast.
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Is that baked (cooked dry in oven) or roasted (coated in oil and cooked in oven)?
 
bartelby said:
Is that baked (cooked dry in oven) or roasted (coated in oil and cooked in oven)?
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It'd need some good oil.

If you're gonna bake fennel, the way I do it is pull it apart first and slice it to about 4 mm put it in a baking dish with 1/2 a cup of white wine, a chopped red onion and some oil, bake if for about 40 minutes until the wine has evaporated and the fennel has started to brown and is soft. Add capers and olives and mix with pasta (something chunky like penne or bows) and some good parmesan (reggiano or padano).

Baking Garlic is easy garlic in dish bit of oil on top, 40 minutes. Good easy tomatoe soup, 4 tomotoes, 1 large brown onion, head of garlic, roast for 40 minutes blend and put in pot with some stock heat add ripped basil and serve with nice crusty white bread
 
The Mad Kiwi said:
It'd need some good oil.

If you're gonna bake fennel, the way I do it is pull it apart first and slice it to about 4 mm put it in a baking dish with 1/2 a cup of white wine, a chopped red onion and some oil, bake if for about 40 minutes until the wine has evaporated and the fennel has started to brown and is soft. Add capers and olives and mix with pasta (something chunky like penne or bows) and some good parmesan (reggiano or padano).

Baking Garlic is easy garlic in dish bit of oil on top, 40 minutes. Good easy tomatoe soup, 4 tomotoes, 1 large brown onion, head of garlic, roast for 40 minutes blend and put in pot with some stock heat add ripped basil and serve with nice crusty white bread
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Sounds pretty good actually
I have a large bulb of Fennel at home. We order a box of organic veg to be delivered, you don't get a choice of what's in it though.
 
bartelby said:
Sounds pretty good actually
I have a large bulb of Fennel at home. We order a box of organic veg to be delivered, you don't get a choice of what's in it though.
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Be warned, it'll still taste like fennel, only very mild, so if you really really hate fennel I'd give it a miss but, if you're feeling adventurous give it a go.

My wife doesn't like it, but since I do the cooking she doesn't get much say in what she eats. It's one of my favorites.
 
Applespider said:
Mint to me is a similar deal - can cope with a little but not too much.
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Me too, I also can't stand coriander.

I think everyone bar me as a supersensitivity to sweet pepper, I can just munch away on one any people look at me like i'm insane.
 
When I was a teenager, I couldn't stand cilantro - it smelled nasty and tasted like soap. Now I love it. Salsa is not the same without it.
 
There's only one thing I really can't stand and no-one has mentioned it so far, which surprises me: cooked cabbage. Even the smell makes me gag. Ugh! Raw, in coleslaw is fine, just don't bring the cooked stuff near me. :eek: :eek:

Don't like vinegar and don't like cooked beetroot. Other things I could only eat in small doses mixed with other things are cooked aubergine (slimy), cooked courgettes and cooked carrots.

I drink raw fruit and vegetable juices. I also like rosemary and have numerous different varieties of it growing in the garden because I like the look of them. When I want some for cooking I just break a bit off.

The BBC had an interesting programme about 'supertasters' who typically don't like things like coffee, grapefruit, cabbage, Brussels sprouts and spinach. You can read about it here:
http://search.bbc.co.uk/cgi-bin/search/results.pl?q=supertaster&go.x=18&go.y=16&go=go&uri=%2Fweather%2F5day.shtml%3Fid%3D2848
 
Last I heard, they THINK it's LIKELY a gene that causes people to taste soap instead of cilantro. I don't think it's definitive yet that it is genetic, although there is certainly more there than some people just not liking it.
 
It's just you...

Cilantro is pretty much my favorite leafy green substance.

In fact, one of my favorite foods is Vietnamese sandwiches precisely because they pile on the cilantro like it's lettuce. Yum.
 
Ish said:
There's only one thing I really can't stand and no-one has mentioned it so far, which surprises me: cooked cabbage. Even the smell makes me gag. Ugh! Raw, in coleslaw is fine, just don't bring the cooked stuff near me. :eek: :eek:
http://search.bbc.co.uk/cgi-bin/search/results.pl?q=supertaster&go.x=18&go.y=16&go=go&uri=%2Fweather%2F5day.shtml%3Fid%3D2848
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Cooked cabbage - YUM! (At least in sauerkraut form) Nothin' like sausage, sauerkraut, and a big stein of beer :)

There's really not a lot of foods I don't like. Except for chicken feet. All skin and bone, so I never saw the appeal. I mean, putting hot sauce on chicken feet still doesn't change the fact it's just skin and bone.
 
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